Baked Spaghetti Recipe

Get ready to dive headfirst into a cozy culinary experience with this delightful Baked Spaghetti. While it sounds humble, this family-favorite dish brings together flavors that will warm both the heart and the stomach.

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Ingredients You’ll Need

Though the list may look long, each ingredient plays a significant role in delivering the delectable taste and aroma that makes this dish unforgettable. Here’s how they come together in harmony:

• Olive Oil: Provides a robust base, adding depth and richness.
• Garlic and Onion: These aromatics lay the foundational flavor for your sauce.
• Ground Beef: The heart of your Bolognese provides savory, umami notes.
• Red Wine: Adds a sophistication, crafting a deeper, rich flavor. Substitutes like beef broth work if you prefer non-alcoholic options.
• Crushed Tomato and Tomato Paste: Essential for a thick, saucy consistency and a burst of tangy tomato goodness.
• Swiss Cheese and Mozzarella: A glorious cheesy topping that turns golden-brown for that irresistible finish.

Variations

Don’t hesitate to play around with this baked spaghetti recipe. It’s incredibly adaptable, inviting you to tailor it to your own dietary needs or personal taste preferences.

• Vegetarian Option: Replace beef with a medley of finely chopped mushrooms and bell peppers for a hearty texture.
• Extra Spice: Add a pinch of red pepper flakes for a subtle heat that tickles the taste buds.

How to Make Baked Spaghetti

Step 1: Prepare the Bolognese Sauce

Start by heating olive oil in a large pot; this step alone feels like a warm hug. Cook garlic and onion until fragrant, then add in your carrot and celery for extra depth. Crumble in the beef, ensuring it’s browned to perfection, before deglazing with a splash of red wine. Allow it to simmer, inviting an aromatic bouquet. Add crushed tomatoes, tomato paste, and bouillon cubes. Bring to a simmer, covering and cooking leisurely for up to two hours for the richest sauce.

Step 2: Assemble and Bake

With the oven preheating, the anticipation builds as your kitchen fills with divine aromas. Cook your spaghetti just shy of al dente, toss with your sauce, and begin layering in a casserole dish. Cheese lovers, rejoice: a layer of Swiss cheese lies in wait to melt into lusciousness beneath additional layers of spaghetti, sauce, and mozzarella. Bake to bubbling perfection, let it rest, and savor the moment as you slice and serve.

How to Serve Baked Spaghetti

Garnishes

Sprinkle freshly chopped parsley or basil leaves as a vibrant garnish. A generous dusting of finely grated parmesan offers a nutty, salty contrast that accentuates each creamy, cheesy layer.

Side Dishes

A crisp green salad with a zesty vinaigrette complements the richness of the baked spaghetti beautifully. Alternatively, warm crusty garlic bread serves as a classic accompaniment that everyone loves.

Creative Ways to Present

For an exciting twist, consider serving this dish in individual souffle dishes for a charming, personalized touch at a dinner party. The golden-baked top layer becomes even more indulgent in this cute single-serving format.

Make Ahead and Storage

Storing Leftovers

Leftover baked spaghetti stores exceptionally well. Place in an airtight container and refrigerate for up to four days. The flavors blend beautifully over time, making each reheated meal something to look forward to.

Freezing

For longer storage, freezing is your friend. Assemble the spaghetti, then freeze before baking. When you’re ready, let it thaw in the fridge overnight and bake as per instructions. For pre-baked, reheat gently in a microwave.

Reheating

Reheat this dish effortlessly in the microwave–a couple of minutes per serving will do the trick. Alternatively, you can pop it back in the oven at a low temperature until thoroughly warmed.

FAQs

Final Thoughts

This baked spaghetti is a comforting, savory delight that deserves a spot in your weeknight dinner rotation. Its inviting aroma and rich flavors are sure to make everyone at the table smile. So go ahead, give it a try and make some delicious memories!

Baked Spaghetti Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 97 reviews

• Author: Lauren
• Prep Time: 15 minutes
• Cook Time: 1 hour 30 minutes
• Total Time: 1 hour 45 minutes
• Yield: 10-12 servings
• Category: Main Course
• Method: Baking
• Cuisine: Italian-American

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Description

This Baked Spaghetti recipe combines rich, savory Bolognese sauce with tender pasta and melty cheese, baked to perfection for a comforting, satisfying meal. Perfect for family dinners, it features a flavorful homemade sauce topped with cheese and baked until bubbly and golden.

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Ingredients

Units USM Scale 1x2x3x

Bolognese Sauce:

• 2 tbsp olive oil
• 3 garlic cloves, minced
• 1 onion, finely chopped
• 1 carrot, finely diced (optional)
• 1 stick celery, finely diced (optional)
• 750g / 1.5lb ground beef (mince)
• 3/4 cup (185ml) dry red wine (or water or beef broth/stock)
• 3 beef bouillon cubes, crumbled
• 1.2kg / 2.4 lb crushed tomato, canned
• 1/4 cup tomato paste
• 1 – 3 tsp white sugar, if needed
• 2 tsp Worcestershire sauce
• 3 dried bay leaves
• 2 sprigs fresh thyme (or 1/2 tsp dried thyme or oregano)
• Salt and pepper, to taste

Spaghetti Bake:

• 500g / 1 lb spaghetti
• 8 – 10 slices Swiss cheese (or other type), enough for a layer
• 2 cups (200g) mozzarella cheese, shredded

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Instructions

1. Cook the Sauce: Heat olive oil in a large, heavy-based pot over medium-high heat. Add minced garlic and chopped onion, cooking for about 2 minutes until fragrant. Stir in diced celery and carrot, cooking for another 3 minutes. Turn the heat up to high, add ground beef, and cook, breaking it up with a spoon, until browned. Pour in red wine and simmer rapidly for 2 minutes to reduce. Add remaining sauce ingredients, stir well, bring to a simmer, then lower heat, cover with a lid, and simmer for at least 45 minutes, ideally 1.5 to 2 hours, stirring occasionally and adding water if necessary to maintain sauciness. Season with salt and pepper to taste.
2. Cook the Pasta: While the sauce simmers, cook spaghetti in boiling salted water according to package instructions minus 1 minute. Drain and return to the pot. Add just over half the sauce and toss to coat the pasta evenly.
3. Assemble the Dish: Spread half the pasta mixture into a greased casserole dish. Layer with half of the remaining sauce, then place cheese slices over the top. Add the remaining pasta, followed by the remaining sauce. Finish with a generous layer of shredded mozzarella cheese.
4. Bake: Preheat your oven to 180°C (350°F). Cover the casserole loosely with foil to prevent cheese from sticking. Bake for 25 minutes, then remove the foil and bake for another 10 minutes until cheese is bubbly and golden. Let stand for 10-15 minutes before slicing and serving.

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Notes

• Beef bouillon cubes can be replaced with 3 tsp of beef stock powder or 2 cups beef stock, simmered without lid to concentrate the flavor.
• Adjust sugar based on sweetness of tomatoes; add more if the sauce tastes too sour.
• For freezing, assemble and cool the baked dish, then freeze unbaked. Defrost in fridge before baking. Can also freeze after baking and reheat in microwave.
• Reheat leftovers in microwave; they keep well for up to 4 days in the fridge.
• This dish is best served hot, with additional cheese or fresh herbs if desired.

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Nutrition

• Serving Size: 1 slice
• Calories: 486 kcal
• Sugar: 9 g
• Sodium: 690 mg
• Fat: 15 g
• Saturated Fat: 6 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 51 g
• Fiber: 4 g
• Protein: 32 g
• Cholesterol: 72 mg